Potato casserole with cheese crust

Name: Potato casserole with cheese crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3
Ingredients: 1 kg baby potatoes; 2 medium leek sticks; 1-2 TEASPOONS Vegetable broth; 300 g tripped chop of Kasseler; 4 tablespoons (40 g) butter/margarine; 2 slightly heaped tbsp. flour; 1/4 l milk, 1 teaspoon marjoram; 2 TABLESPOONS grainy mustard, pepper, salt; 7-10 Tbsp Grease; 50-75 g Mountain cheese (e.g. Comté); 7-10 Tbsp Marjoram

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 3

1 kg baby potatoes
2 medium leek sticks
1-2 TEASPOONS Vegetable broth
300 g tripped chop of Kasseler
4 tablespoons (40 g) butter/margarine
2 slightly heaped tbsp. flour
1/4 l milk, 1 teaspoon marjoram
2 TABLESPOONS grainy mustard, pepper, salt
7-10 Tbsp Grease
50-75 g Mountain cheese (e.g. Comté)
7-10 Tbsp Marjoram

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench and peel. Clean, wash and cut leek into rings. Steam in 3/8 l boiling water covered with broth for 5-6 minutes. Drain and collect the stock. Wash, dry and dice the smoked pork loin.
2
Heat 1 tablespoon of fat in a saucepan. Brown the smoked pork loin on all sides, remove. Heat 3 tbsp. fat in the frying fat. Sauté the flour in it. Stir in leek stock, milk and marjoram. Bring to the boil and simmer for about 5 minutes. Season with mustard, pepper and possibly salt
3
Fill potatoes, leek and cured pork loin into a greased casserole dish (approx. 30 cm long). Pour sauce over it. Grate cheese, sprinkle over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 25-30 minutes, garnish